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Course Detail

Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
FOOD TECHNOLOGY	GMS2116565	Fall Semester	3+0	3	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Required
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Hilal ATA
Assistant(s)
Aim	The aim of this course is to equip students with the knowledge to participate in every stage of the food chain, from production to consumption. Also, the objective of this course is to train professionals with the knowledge and skills to enhance both the quality and economic aspects of foods
Course Content	This course contains; Importance of food technology ,Minimally processed foods, ultra processed foods ,Classification the food processing technologies,Heat treatments, pastorization, sterilization ,Food irradiation ,lowering water activity, salting, sugar addition,Canning Technology,Sous-vide technology,Fermentation technology ,Bear and wine technology ,Microwave technology.,Ultrasound technology,Low temperature applications.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Knows the basic components that make up foods and their interactions with each other	10, 16, 9
Defines and explain the concepts of Food Technology.	16, 9	C
Knows fundamental foods such as grains, vegetable oil, milk and dairy products, fruits and vegetables, meat, and meat products, as well as their processing technologies	16, 9	C
Choose the appropriate technique for processing various foods by understanding food preservation methods.	16, 9	C
Clearly identifies the factors causing the spoilage of foods	16, 9

Teaching Methods:	10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	Importance of food technology
2	Minimally processed foods, ultra processed foods
3	Classification the food processing technologies
4	Heat treatments, pastorization, sterilization	literature reading
5	Food irradiation
6	lowering water activity, salting, sugar addition
7	Canning Technology
8	Sous-vide technology
9	Fermentation technology
11	Bear and wine technology
12	Microwave technology.	literature reading
13	Ultrasound technology
14	Low temperature applications

Resources

Course notes prepared by the instructor.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.	X
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.		X
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.		X
4	Develops creative menus using new technologies and production methods					X
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.		X
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.	X
7	Designs menus within the framework of professional ethics and health principles.		X
8	Considers cooking as a chemical reaction.		X
9	Provides solutions to problems encountered in professional life.		X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.		X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.		X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.			X

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

ECTS / Workload Table
Activities				Number of	Duration(Hour)	Total Workload(Hour)
Course Hours				14	3	42
Guided Problem Solving				0	0	0
Resolution of Homework Problems and Submission as a Report				7	4	28
Term Project				3	5	15
Presentation of Project / Seminar				6	5	30
Quiz				0	0	0
Midterm Exam				1	6	6
General Exam				1	7	7
Performance Task, Maintenance Plan				4	4	16
Total Workload(Hour)						144
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(144/30)**						5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
FOOD TECHNOLOGY	GMS2116565	Fall Semester	3+0	3	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Required
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Hilal ATA
Assistant(s)
Aim	The aim of this course is to equip students with the knowledge to participate in every stage of the food chain, from production to consumption. Also, the objective of this course is to train professionals with the knowledge and skills to enhance both the quality and economic aspects of foods
Course Content	This course contains; Importance of food technology ,Minimally processed foods, ultra processed foods ,Classification the food processing technologies,Heat treatments, pastorization, sterilization ,Food irradiation ,lowering water activity, salting, sugar addition,Canning Technology,Sous-vide technology,Fermentation technology ,Bear and wine technology ,Microwave technology.,Ultrasound technology,Low temperature applications.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Knows the basic components that make up foods and their interactions with each other	10, 16, 9
Defines and explain the concepts of Food Technology.	16, 9	C
Knows fundamental foods such as grains, vegetable oil, milk and dairy products, fruits and vegetables, meat, and meat products, as well as their processing technologies	16, 9	C
Choose the appropriate technique for processing various foods by understanding food preservation methods.	16, 9	C
Clearly identifies the factors causing the spoilage of foods	16, 9

Teaching Methods:	10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	Importance of food technology
2	Minimally processed foods, ultra processed foods
3	Classification the food processing technologies
4	Heat treatments, pastorization, sterilization	literature reading
5	Food irradiation
6	lowering water activity, salting, sugar addition
7	Canning Technology
8	Sous-vide technology
9	Fermentation technology
11	Bear and wine technology
12	Microwave technology.	literature reading
13	Ultrasound technology
14	Low temperature applications

Resources

Course notes prepared by the instructor.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.	X
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.		X
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.		X
4	Develops creative menus using new technologies and production methods					X
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.		X
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.	X
7	Designs menus within the framework of professional ethics and health principles.		X
8	Considers cooking as a chemical reaction.		X
9	Provides solutions to problems encountered in professional life.		X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.		X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.		X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.			X

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

Numerical Data

Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03

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